Cannibal circles aside, most of us don’t hear or talk much about eating liver currently, because as you will see you need to be super-selective about the source of your animal liver.

Why? First some basics about the role of the liver.

The role of the liver in most animals (including us) is to create, break down, store and process many of the nutrients that are eaten. It also has a role in detoxification of many of the pharmaceutical (& non-pharma) drugs that are taken in.

So, as a result, many of the nasty substances (i.e. poor quality animal chow, pesticides, GMO components, as well as medications fed to animals) all end up at concentrated levels in the liver, or at least some metabolic breakdown products do. Therefore, I would (and do) avoid buying my animal livers from a source that I am not 100% that it is traditionally raised (i.e. farm fresh, grass-fed, pastured, etc…). When items are sold in the supermarket and do NOT specify, assume that they are commercially, mass-produced and therefore assume the livers are full of junk that you don’t want to eat concentrated amounts of.

Relax though, if you get your animal liver from a nearby farm that obviously lets its animals graze on the hillsides & move around the fields, then you are getting a liver that will be chalked full of nutritional goodness! Not to mention be an absolutely YUMMY!

As usual, I will provide options, but I will assume that you will be slow-cooking for the main dish prep.